Smoking Fresh Pork Belly

[Rocklobster]

We ended up taking it to an internal temp of 174. So it was cooked. Still very fatty and good for frying and other uses. I guess I could freeze a few slices for later frying?

 

[TATTRAT]

What's done, is done. Cube it, brown it, use it in a base for a nice carbonara, use it to enrich any soups, stocks, or sauces, I mean it's pork belly, 5 layers of heaven. Use it in the evenings vegetables for some more manly meatiness. There aren't many savory applications where it couldn't enhance the profile a bit. . .from scalloped potatoes to peas and carrots.

 

[FrankZ]

We ended up taking it to an internal temp of 174. So it was cooked. Still very fatty and good for frying and other uses. I guess I could freeze a few slices for later frying?

Are you happy with the final product? Did you learn anything? What would you do different?

 

[Rocklobster]

The final product was great. I sliced some right away and it was delicious. Then fried some on the flat top to get it crispy which was good but it lost a lot of smoke flavor. Although, guilt kicked in and I only ate a few slices. Today I sliced some cold on the slicer and marinated it in Korean Gochujang sauce, then grilled it and it was very good.

I would do it again for sure. I may cut it into smaller pieces and do it that way and I would add a stronger rub and more salt because it needs something if you are just cooking it and eating it plain. I am glad I cooked it to 175 because now I don't have to worry about anything. There is plenty of fat and moisture left in it to use it anyway you would like. I did two three lb pieces so I am going to portion it out and freeze some of it. Here is a shot of it cold the next day.

 

[FrankZ]

Thanks for that.